Recipe Index

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• ½ teaspoon red pepper flakes
• Salt and pepper
• 4 (6- to 8-ounce) beef blade steak, 1 inch thick, trimmed
• ½ cup all-purpose flour
• ¼ cup extra-virgin olive oil
• 4 garlic cloves, sliced thin
• 2 anchovy fillets, rinsed, patted dry, and minced
• ¼ cup fresh basil leaves, torn

Method

1. Drain the tomatoes in a colander set over a bowl; reserve 1/2 cup of the liquid and discard the rest. Pulse the tomatoes, reserved liquid, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until chopped, about 7 pulses. Set aside.
2. Sandwich each steak between 2 sheets of plastic wrap and pound to 1/4 inch thick. Pat the steaks dry and season with salt and pepper. Put the flour in a shallow dish, dredge each steak lightly, and shake off the excess.
3. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 steaks until lightly browned, about 2 minutes per side, and set aside on a plate. Add 1 tablespoon oil and repeat with the remaining 2 steaks.
4. Lower the heat to medium-low and add the garlic, anchovies, and the remaining 1 tablespoon oil. Cook until fragrant and lightly browned, about 30 seconds. Stir in the tomato mixture and bring to a simmer. Cook, stirring often, until the sauce has thickened slightly, about 5 minutes.
5. Add the steaks to the sauce and cook until tender and just cooked through, about 3 minutes. Transfer the steaks to a platter. Stir the basil into the sauce, season with salt and pepper to taste, and spoon the sauce over the steaks to serve. Strip steaks of the same size can be used instead of blade steaks.

Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data